I’m working on a few new and interesting things for the next day or two; but for now, how about another cookie?
Rich is planning a holiday cookie making day with some friends in a week or so, and has been looking around, trying to decide what he’ll make. I don’t believe these cookies made the seasonal cut – not quite festive enough – but they are still a very, very nice cookie.
With all due thanks to the nice folks at Nestlé.
•1-1/2 cup flour
•1 tsp baking soda
•1 cup (2 sticks) butter, softened – our new favorite trick, for cookies and pie crusts, is to use half butter and half crisco – works a treat!
•1/2 cup creamy or chunky peanut butter
•1/2 cup sugar
•1/2 cup packed brown sugar
•1 tsp vanilla extract
•1 large egg
•1-3/4 cup (11.5-oz. pkg.) chocolate chips
•Sugar (for dipping a flat-bottomed glass in)
Heat oven to 375°.
Combine flour and baking soda in small bowl.
Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg, then gradually beat in flour mixture. Stir in chips.
Drop dough by rounded tablespoon onto ungreased baking sheets (ungreased or not – we are lovin’ the parchment paper on the baking sheet – try it). Press down slightly with bottom of glass dipped in sugar.
Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
For pan cookies:
Spread dough into an ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.